U.S. patent number 7,736,678 [Application Number 10/537,339] was granted by the patent office on 2010-06-15 for method of enhancing blood antioxidant activity ingesting a compound in the form of at least one form selected from amongst juice, powder, granule, tablet and capsule, which contains an effective amount of at least one vegetable selected from the group consisting of broccoli, spinach, parsley, komats.
This patent grant is currently assigned to Sunstar Inc.. Invention is credited to Akihito Fujita, Mayumi Kotani, Taketoshi Makino, Masahiro Matsuura.
United States Patent |
7,736,678 |
Kotani , et al. |
June 15, 2010 |
Method of enhancing blood antioxidant activity ingesting a compound
in the form of at least one form selected from amongst juice,
powder, granule, tablet and capsule, which contains an effective
amount of at least one vegetable selected from the group consisting
of broccoli, spinach, parsley, komatsuna (Brassicad rapa L.) and
japanese radish leaves, and at least one vegetable selected from
amongst lettuce, cabbage and celery
Abstract
The present invention provides a composition comprising a
green-yellow vegetable (e.g., broccoli, spinach, parsley, komatsuna
(Brassica rapa L.), Japanese radish leaves) and a light-colored
vegetable (e.g., lettuce, cabbage, celery), the composition having
the following effects: (1) inhibiting the generation of blood lipid
peroxide; (2) lowering blood TBARS levels or suppressing the
elevation of blood TBARS levels; (3) increasing blood vitamin E
levels; (4) enhancing blood antioxidant activity; (5) enhancing
blood TRAP levels; (6) lowering blood active oxygen levels or
suppressing the elevation of blood active oxygen levels; and (7)
preventing or treating diabetic complications.
Inventors: |
Kotani; Mayumi (Kobe,
JP), Fujita; Akihito (Takatsuki, JP),
Matsuura; Masahiro (Takatsuki, JP), Makino;
Taketoshi (Settsu, JP) |
Assignee: |
Sunstar Inc. (Osaka,
JP)
|
Family
ID: |
32510598 |
Appl.
No.: |
10/537,339 |
Filed: |
December 5, 2003 |
PCT
Filed: |
December 05, 2003 |
PCT No.: |
PCT/JP03/15572 |
371(c)(1),(2),(4) Date: |
June 02, 2005 |
PCT
Pub. No.: |
WO2004/052385 |
PCT
Pub. Date: |
June 24, 2004 |
Prior Publication Data
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Document
Identifier |
Publication Date |
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US 20060018983 A1 |
Jan 26, 2006 |
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Foreign Application Priority Data
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Dec 6, 2002 [JP] |
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2002-354919 |
Apr 4, 2003 [JP] |
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2003-101496 |
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Current U.S.
Class: |
424/755; 424/774;
424/725 |
Current CPC
Class: |
A61K
31/353 (20130101); A61P 31/00 (20180101); A61P
1/02 (20180101); A61P 3/06 (20180101); A61P
3/02 (20180101); A61P 3/10 (20180101); A61K
36/31 (20130101); A61P 13/12 (20180101); A61K
31/122 (20130101); A23L 19/00 (20160801); A61P
9/10 (20180101); A61P 25/00 (20180101); A23L
33/105 (20160801); A61P 39/06 (20180101); A61P
1/16 (20180101); A61P 7/00 (20180101); A61K
36/21 (20130101); A61K 36/23 (20130101); A61K
36/28 (20130101); A61P 27/02 (20180101); A61P
43/00 (20180101); A61K 31/7016 (20130101); A61K
36/8945 (20130101); A61P 27/12 (20180101); A61K
36/21 (20130101); A61K 2300/00 (20130101); A61K
36/23 (20130101); A61K 2300/00 (20130101); A61K
36/28 (20130101); A61K 2300/00 (20130101); A61K
36/31 (20130101); A61K 2300/00 (20130101); A61K
36/8945 (20130101); A61K 2300/00 (20130101) |
Current International
Class: |
A61K
36/31 (20060101) |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
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61-112024 |
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May 1986 |
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JP |
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04-008256 |
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Jan 1992 |
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JP |
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06-199687 |
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Jul 1994 |
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JP |
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09-009939 |
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Jan 1997 |
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10-276721 |
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Oct 1998 |
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JP |
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11-001686 |
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Jan 1999 |
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JP |
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2000-169382 |
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Jun 2000 |
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JP |
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2000-198740 |
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Jul 2000 |
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JP |
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2000-219880 |
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Aug 2000 |
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JP |
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2000-229834 |
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2000-300224 |
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2001-270832 |
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2001-299305 |
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Oct 2001 |
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2002-068979 |
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Mar 2002 |
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JP |
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2002-119265 |
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Apr 2002 |
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JP |
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2002-153210 |
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May 2002 |
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JP |
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2002-220340 |
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Aug 2002 |
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JP |
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2002-226368 |
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Aug 2002 |
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JP |
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2002-238536 |
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Aug 2002 |
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JP |
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2002-275018 |
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Sep 2002 |
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JP |
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2002-275076 |
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Sep 2002 |
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JP |
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2002-308768 |
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Oct 2002 |
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JP |
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2002-360205 |
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Dec 2002 |
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JP |
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WO 98/33494 |
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Aug 1998 |
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WO |
|
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Primary Examiner: Hoffman; Susan C
Attorney, Agent or Firm: Fitch, Even, Tabin &
Flannery
Claims
The invention claimed is:
1. A method of enhancing blood antioxidant activity in a subject
comprising ingesting by said subject at least one composition in at
least one form selected from the group consisting of a juice,
powder, granule, tablet, or capsule, said composition comprising an
effective amount of broccoli, cabbage, spinach, parsley, komatsuna
(Brassica rapa L.), Japanese radish leaves, lettuce, and celery,
wherein the composition comprises, as a percentage of the total
weight of vegetables, about 5-30 wt. % of broccoli, about 15-35 wt.
% of cabbage, about 0.1-20 wt. % of spinach, about 0.01-10 wt. % of
parsley, about 0.01-10 wt. % of Japanese radish leaves, about 10-25
wt. % of lettuce, and 1-25 wt. % of celery, calculated as the
weight percent of the vegetables when raw.
2. The method according to claim 1, wherein the composition
contains green-yellow, vegetable-derived substances and
light-colored, vegetable-derived substances, the weight ratio of
the green-yellow, vegetable derived substances and the
light-colored, vegetable-derived substance being 1:1-1:3, and the
green-yellow, vegetable-derived substances consisting of broccoli,
spinach, Japanese radish leaves and parsley, and the light-colored,
vegetable-derived substance consisting of lettuce, cabbage, and
celery.
3. The method according to claim 1, wherein said composition
further comprises astaxanthin.
Description
This Application is the National Phase of International Application
No. PCT/JP2003/015572 filed Dec. 5, 2003, and claims the priority
from Japanese Application No. 2002-354919, filed Dec. 6, 2002, and
from Japanese Application No. 2003-101496, filed Apr. 4, 2003, the
complete disclosures of which are incorporated herein by
reference.
TECHNICAL FIELD
The present invention relates to food compositions containing a
green-yellow vegetable and a light-colored vegetable,
pharmaceutical preparations and methods comprising ingesting these
vegetables.
BACKGROUND OF THE INVENTION
Recent studies have revealed that lipid peroxides generated in the
body cause various diseases. Therefore, various foods and
pharmaceutical preparations for inhibiting lipid peroxide
generation have been proposed (e.g., Japanese Unexamined Patent
Publication No. 2000-198740).
In diabetic patients, active oxygen-induced blood and tissue
disorders progress with increasing blood sugar. Such oxidation
stress is known to cause the onset or aid the progress of
complications such as arteriosclerosis and capillary disorders.
Therefore, a method for preventing or treating diabetic
complications by using antioxidants has been sought with the
expectation of improving the oxidation state of blood and
tissues.
DISCLOSURE OF THE INVENTION
Objects of the invention are to: inhibit the generation of blood
lipid peroxides; increase vitamin E levels; enhance antioxidant
activity; and prevent or treat diabetic complications.
The inventors of the present invention found that ingestion of a
green-yellow vegetable and a light-colored vegetable is effective
for achieving the above objects and accomplished the invention.
The present invention provides the following compositions and
methods. 1. A composition comprising a green-yellow vegetable and a
light-colored vegetable. 2. A composition according to item 1
wherein the green-yellow vegetable is at least one member selected
from the group consisting of broccoli, spinach, parsley, komatsuna
(Brassica rapa L.), Japanese radish leaves, and carrot, and the
light-colored vegetable is at least one member selected from the
group consisting of lettuce, cabbage, celery, and yam (Dioscorea
japonica). 3. A composition according to item 1 wherein the weight
ratio of green-yellow vegetable to light-colored vegetable is about
1:1 to about 1:3, calculated as raw vegetable. 4. A composition
according to item 1, further comprising at least one member
selected from the group consisting of bilberry extract, coenzyme
Q10, astaxanthin, tocotrienol, pycnogenol, tea polyphenols, grape
seed extract, methyl hesperidin, and brown rice powder. 5. A
composition according to item 1 which is a food. 6. A composition
according to item 1 which is a food for inhibiting the generation
of blood lipid peroxides. 7. A composition according to item 1
which is a food for lowering blood TBARS levels or suppressing an
elevation of blood TBARS levels. 8. A composition according to item
1 which is a food for increasing blood vitamin E levels. 9. A
composition according to item 1 which is a food for enhancing blood
antioxidant activity. 10. A composition according to item 1 which
is a food for lowering blood active oxygen levels or suppressing an
elevation of blood active oxygen levels. 11. A composition
according to item 1 which is a food for preventing or treating
diabetic complications. 12. A composition according to item 1 which
comprises therapeutically effective amounts of green-yellow
vegetable and light-colored vegetable, the composition being a
lipid peroxide generation inhibitor. 13. A composition according to
item 1 which comprises therapeutically effective amounts of
green-yellow vegetable and light-colored vegetable, the composition
being a blood TBARS level lowering agent or a blood TBARS level
elevation suppressing agent. 14. A composition according to item 1
which comprises therapeutically effective amounts of green-yellow
vegetable and light-colored vegetable, the composition being a
blood vitamin E level increasing agent. 15. A composition according
to item 1 which comprises therapeutically effective amounts of
green-yellow vegetable and light-colored vegetable, the composition
being a blood antioxidant activity enhancer. 16. A composition
according to item 1 which comprises therapeutically effective
amounts of green-yellow vegetable and light-colored vegetable, the
composition being a blood active oxygen level lowering agent or a
blood active oxygen level elevation suppressing agent. 17. A
composition according to item 1 which comprises therapeutically
effective amounts of green-yellow vegetable and light-colored
vegetable, the composition being a preventive agent for preventing
or a therapeutic agent for treating diabetic complications. 18. A
method of inhibiting the generation of blood lipid peroxides, which
comprises ingesting effective amounts of a green-yellow vegetable
and a light-colored vegetable. 19. A method for lowering blood
TBARS levels or suppressing an elevation of blood TBARS levels,
which comprises ingesting effective amounts of a green-yellow
vegetable and a light-colored vegetable. 20. A method of increasing
blood vitamin E levels, which comprises ingesting effective amounts
of a green-yellow vegetable and a light-colored vegetable. 21. A
method of enhancing blood antioxidant activity, which comprises
ingesting effective amounts of a green-yellow vegetable and a
light-colored vegetable. 22. A method for lowering blood active
oxygen levels or suppressing an elevation of blood active oxygen
levels, which comprises ingesting effective amounts of a
green-yellow vegetable and a light-colored vegetable. 23. A method
of preventing or treating diabetic complications, which comprises
ingesting effective amounts of a green-yellow vegetable and a
light-colored vegetable.
The present invention is described below in detail.
The composition of the invention can suppress an elevation in blood
TBARS (Thiobarbituric Acid Reactive Substances) levels, or lower
blood TBARS levels. TBARS levels are generally used as an indicator
of the amount of lipid peroxides generated. Thus it can be said
that the composition of the invention, which suppresses the
elevation of or lowers TBARS levels, can suppress the elevation of
blood lipid peroxide levels or lower blood lipid peroxide
levels.
The generation of lipid peroxide is associated with various
diseases such as diabetic complications, in particular diabetic
vascular complications (e.g., retinopathy, nephropathy, neurosis,
cataract, coronary artery diseases, periodontosis, gangrene,
cholelithiasis, infectious diseases) (see, for example, J.
Periodont. Res. 1996; 31:508-515, Advanced glycation endoproducts
(AGEs) induce oxidant stress in the gingiva: a potential mechanism
underlying accelerated periodontal disease associated with
diabetes). Thus the composition of the invention is expected to
exhibit preventive or therapeutic effects for such lipid peroxide
generation-related diseases.
The composition of the invention has the action of increasing blood
vitamin E levels. The administration of vitamin E is effective for
inhibiting the onset or progress of diabetic vascular complications
(for example, retinal blood flow is improved by administering
vitamin E; Japan Medical Association Journal, vol. 124, No. 11/Dec.
1, 2000). Therefore, the intake or administration of the
composition of the invention is expected to prevent or treat such
diabetic vascular complications.
The composition of the invention has the action of enhancing blood
total antioxidant activity. In this specification, "enhancing"
refers to inhibition of reduction as well as to enhancement. The
composition and pharmaceutical preparation of the invention, which
have the action of enhancing blood TRAP (Total Radical Trapping
Antioxidant Activity) levels, are capable of enhancing blood total
antioxidant activities, in particular. It is known that as TRAP
levels rise, the risk of diabetic complications is reduced. Thus
substances having a TRAP level-increasing action are useful to
prevent or treat diabetic complications (Fava D. et al., Diabete
Med., 2002 September, 19(9), 752-7; Ceriello A et al., Eur. J.
Invest., 2001 April, 31(4), 322-8; Ceriello A. et al, Metabolism,
1999 December, 48(12), 1503-8).
TRAP levels can be determined according to the Rice-Evans method
(Rice-Evans C. et al., Total antioxidant status in plasma and body
fluids, Methods in Enzymology, 234, 279-293, 1994).
Total antioxidant activity includes antioxidant activity of vitamin
E. Thus the total antioxidant activity, which correlates with
vitamin E levels, also reflects antioxidant activities of
substances other than vitamin E, and is used as an indicator of
total antioxidant effect. Since the antioxidant activity
enhancement of the composition of the invention is higher than
antioxidant activity based on vitamin E level-increasing action,
not only the vitamin E level-increasing action of the composition
but also antioxidant activity based on other factors appears to
contribute to the antioxidant activity-enhancing action of the
composition of the invention.
It is generally known that vitamin E inhibits the generation of
active oxygen. It is also known that the presence of active oxygen
is a factor in lipid peroxide generation. The composition of the
invention, which has vitamin E level-increasing action and TBARS
level-lowering or elevation-suppressing action, has the action of
decreasing active oxygen or inhibiting an increase in active
oxygen.
The methods of the invention are also based on the above-mentioned
actions of the composition of the invention.
The compositions, pharmaceutical preparations, and methods of the
invention have the following effects: (1) inhibiting the generation
of blood lipid peroxide; (2) lowering blood TBARS levels or
suppressing an elevation of blood TBARS levels or; (3) increasing
blood vitamin E levels; (4) enhancing blood antioxidant activities;
(5) enhancing blood TRAP levels; (6) lowering blood active oxygen
levels or suppressing an elevation of blood active oxygen levels;
and (7) preventing or treating diabetic complications.
The composition of the invention can be used as a food for persons
who require such effects (e.g., a health food, functional food,
food for specified health use, food for patients with eating
disorders), or as a pharmaceutical preparation.
The composition of the invention can be used as a pharmaceutical
preparation such as a lipid peroxide generation inhibitor; a blood
TBARS level lowering agent or a blood TBARS level elevation
suppressing agent; a blood vitamin E level increasing agent; a
blood antioxidant activity enhancer; a blood active oxygen
level-lowering agent or a blood active oxygen level elevation
suppressing agent; or a preventive agent for preventing or a
therapeutic agent for treating diabetic complications.
The composition of the invention comprises a green-yellow vegetable
and a light-colored vegetable. Green-yellow vegetables contain at
least 600 .mu.g of carotene per 100 g of raw vegetable. Although
the carotene content of tomatoes is less than 600 .mu.g, tomatoes
are also categorized as green-yellow vegetables because they are
generally ingested in large amounts. Examples of green-yellow
vegetables usable in the invention include broccoli, kale, spinach,
komatsuna (Brassica rapa L.), Japanese radish leaves, parsley,
brussels sprouts, takana (Brassica juncea Czern. et Coss. var.
integrifolia Sinsk.), karashina (Brassica juncea Czern. et Coss.),
Japanese basil, tomato, carrot, squash, garland chrysanthemum,
taisai, sweet pepper and the like. Among these, broccoli, spinach,
komatsuna (Brassica rapa L.), parsley and Japanese radish leaves
are preferable. Green-yellow vegetables can be used singly or in
combination of two or more.
Light-colored vegetables refer to vegetables other than
green-yellow vegetables. Example of light-colored vegetables usable
in the invention include cauliflower, lettuce, cabbage, celery,
Chinese cabbage, turnip, Japanese radish, Japanese horseradish,
onion, bitter melon, garlic, yam (Dioscorea japonica) and the like.
Among these, lettuce, cabbage and celery are preferable.
Light-colored vegetables can be used singly or in combination of
two or more.
The combination of a green-yellow vegetable and a light-colored
vegetable is preferably a combination of a green-yellow vegetable
as mentioned above and a light-colored vegetable as mentioned
above. Specific examples of such combinations include a combination
of at least one of broccoli, spinach, parsley, komatsuna (Brassica
rapa L.), Japanese radish leaves, and carrot, and at least one of
lettuce, cabbage, celery and yam (Dioscorea japonica); and a
combination of at least one of broccoli, spinach, parsley,
komatsuna (Brassica rapa L.), and Japanese radish leaves, and at
least one of lettuce, cabbage and celery. More specifically,
broccoli can be used as a green-yellow vegetable, and cabbage as a
light-colored vegetable. If necessary, at least one of spinach,
parsley, komatsuna (Brassica rapa L.), Japanese radish leaves,
lettuce and celery may be added. Specific examples of such
combinations are a combination of broccoli, cabbage, celery, and
Japanese radish leaves; a combination of broccoli, cabbage,
lettuce, and komatsuna (Brassica rapa L.), and a combination of
broccoli, cabbage, spinach, and parsley.
More specifically, a combination containing broccoli, cabbage,
spinach, parsley, komatsuna (Brassica rapa L.), Japanese radish
leaves, lettuce, and celery is particularly preferable.
The composition of the invention preferably contains green-yellow
vegetable-derived substances and light-colored vegetable-derived
substances in a proportion (weight ratio) such that the
green-yellow vegetable-derived substance: light-colored
vegetable-derived substance ratio is from about 1:1 to about 1:3,
and preferably from about 1:1.5 to about 1:2, when calculated as
raw vegetables.
When the composition contains broccoli, cabbage, spinach, parsley,
komatsuna (Brassica rapa L.), Japanese radish leaves, lettuce and
celery, the composition preferably comprises, as percentages of the
total weight of vegetables, about 5 to 30 wt. % of broccoli, about
15 to 35 wt. % of cabbage, about 0.1 to 20 wt. % of spinach, about
0.01 to 10 wt. % of parsley, about 0.01 to 10 wt. % of komatsuna
(Brassica rapa L.), about 0.01 to 10 wt. % of Japanese radish
leaves, about 1 to 25 wt. % of lettuce, and about 1 to 25 wt. % of
celery, calculated as the raw vegetables.
The usually eaten parts of green-yellow vegetables and
light-colored vegetables are utilized in the invention, unless
otherwise specified.
In the invention, the vegetables may be crushed in order to use the
resultant product as a whole. For example, vegetable purees may be
used. Alternatively, vegetables may be crushed or squeezed in order
to use only the vegetable juices obtained. Filtrates obtained by
filtering the crushed substances or vegetable juices, and
supernatants obtained by centrifugation of such filtrates are also
usable. Vegetable juices may be used in the form of concentrates.
Concentrates may be dried and processed into powders, granules,
tablets, capsules and like products and used in such a form.
Thus, green-yellow vegetables and light-colored vegetables that are
processed by a combination of known operations such as washing,
peeling, coring, crushing, squeezing, filtration, separation,
concentration, heating, cooling and drying are usable in the
invention.
The composition of the invention comprises a green-yellow vegetable
and a light-colored vegetable. The composition may consist solely
of such vegetables (100% vegetables), or may contain other
ingredients.
Ingredients other than green-yellow vegetables and light-colored
vegetables that may be optionally incorporated into the composition
of the invention are not particularly limited, so long as the
effects of the invention are not impaired. Examples of usable
ingredients are ingredients typically incorporated according to the
form and purpose of the composition, for example, those
incorporated into foods, pharmaceuticals, or compositions for oral
cavity use.
It is particularly preferable to incorporate into the composition
of the invention at least one member selected from the group
consisting of bilberry extract, coenzyme Q10, astaxanthin,
tocotrienol, pycnogenol, tea polyphenol, grape seed extract, methyl
hesperidin and brown rice powder because these advantageously
enhance the above-mentioned effects. The amount of such optional
ingredients is usually about 0.0002 to 0.65 wt. %, and preferably
about 0.0004 to 0.25 wt. %, based on the total weight of vegetables
and fruits in the composition, calculated as raw vegetables and
fruits, but is not limited to these ranges.
The adult daily intake of such optional ingredients other than
brown rice powder in the composition of the invention is usually
about 1 to 1000 mg, and preferably about 2 to 400 mg. The adult
daily intake of brown rice powder is usually about 0.1 to 50 g, and
preferably about 1 to 30 g.
Bilberry extract, an optional ingredient, is not particularly
limited as long as the effects of the invention can be achieved.
Bilberry extract can be obtained, for example, by immersing
bilberry (Vaccinium myrtillus) fruits in water or a hydrophilic
organic solvent such as alcohol, ether or acetone, followed by
extraction.
Grape seed extract, an optional ingredient, is not particularly
limited as long as the effects of the invention can be achieved.
Grape seed extract is an extract which may be derived from the
seeds of European grape (Vitis vinifera) by methods described in
Japanese Examined Patent Publication No. 31208/1994, Japanese
Unexamined Patent Publications Nos. 162685/1988 and 200781/1991,
48593/1990 and 9909/1991, etc., the extract containing
proanthocyanidin and anthocyanoids.
Pycnogenol, an optional ingredient, is a French maritime pine
(Pinus pinaster) bark extract. Pycnogenol is not particularly
limited as long as the effects of the invention can be achieved.
Pycnogenol can be obtained, for example, by extracting French
maritime pine bark in water or an aqueous organic solvent mixture
(or hydrophilic organic solvent) such as ethanol/water.
Brown rice powder, an optional ingredient, preferably has a
particle diameter of 10 to 200 .mu.m.
Examples of ingredients other than green-yellow vegetables,
light-colored vegetables, and the above-mentioned optional
ingredients that can be incorporated into the composition of the
invention include fruits such as apples, lemons, mandarins,
grapefruits, pineapples, bananas, grapes, peaches, melons, plums,
and Japanese plums (ume). Such fruits can be processed in a manner
similar to green-yellow vegetables and light-colored vegetables for
use. When the composition of the invention comprises ingredients
other than vegetables, the amount of other ingredients is not
particularly limited so long as the effects of the invention are
not impaired. The amount can be decided according to the intended
use and form of the composition. For example, when the composition
comprises fruit, the amount of fruit calculated as raw fruit is
preferably about 80 wt. % or less, and particularly about 20 to 50
wt. %, of the total weight of vegetables and fruit in the
composition, calculated as raw vegetables and raw fruit.
Additives commonly used in preparation of foods may be incorporated
into the food of the invention, as long as they do not impair the
effects of the invention. Specific examples of usable additives
include excipients, sweeteners, thickeners, vitamins, colorants and
aromatic substances.
When the food of the invention comprises ingredients other than
vegetables, the amount of such other ingredients is not
particularly limited as long as the effects of the invention are
not impaired. The amount can be suitably decided according to the
form of the food and other factors. When the food of the invention
comprises additives, the amount of additives is not particularly
limited and can be suitably selected according to the form of the
food, etc. The composition may comprise, for example, about 50 wt.
% or less of additives, based on the total weight of the
composition. When the composition is in a liquid form (e.g., a
liquid beverage such as vegetable juice, vegetable/fruit blended
beverage, or mixed fruit/vegetable juice), the composition may
comprise about 20 wt. % or less of ingredients other than
vegetables, based on the total weight of the composition. When the
composition is in a semi-solid or solid form, the composition may
comprise about 50 wt. % or less of ingredients other than
vegetables, based on the total weight of the composition.
The form of the food in the invention is not particularly limited.
Examples thereof include foods, beverages and other comestibles.
Specific examples include powders, tablets, chewable tablets,
capsules, candies, jellies, biscuits, cakes, breads, noodles and
like solid or semi-solid foods; vegetable juices, vegetable/fruit
blended beverages, mixed fruit/vegetable juices, and like liquid
beverages; and sauces (tare), dressings, Worcester sauces, soy
sauces, and like seasonings. Among these, a liquid beverage, in
particular a vegetable juice, is preferable as the form of the food
of the invention. Such food products can be prepared by
conventional methods selected according to the form of the
food.
The intake amount of the food of the invention is not particularly
limited and can be suitably decided according to the form of the
food, the age, body weight and sex of the person taking the food,
purpose of intake, and other factors. The food can be ingested in
such an amount that the adult daily intake of the green-yellow
vegetables and light colored vegetables per kg body weight is about
0.5 to 15 g, preferably about 1 to 10 g, and more preferably about
2 to 6 g, calculated as raw vegetables, and can be ingested once
per day or divided into 2 to 4 servings.
When the composition of the invention is a pharmaceutical
composition, ingredients other than green-yellow vegetables and
light-colored vegetables may be incorporated, so long as they do
not impair the effects of the invention. Examples of usable other
such ingredients are additives conventionally used in the
production of pharmaceutical preparations, such as excipients,
expanders, binders, wetting agents, disintegrators, surfactants,
lubricants, dispersants, buffers, preservatives, solubilizers,
anticeptics, flavoring/aromatic agents, and stabilizers. The
amounts of such additives are not particularly limited so long as
the contemplated effects are not impaired. The amount can be
suitably selected according to the kind(s) of additive(s), dosage
form of the pharmaceutical composition, etc.
When the pharmaceutical composition is in the form of a liquid, the
composition may comprise about 0.01 to 20 wt. % of ingredients
other than vegetables, based on the total weight of the
composition. When the pharmaceutical composition is in the form of
a solid or semi-solid form, the composition may comprise about 0.01
to 50 wt. % of non-vegetable ingredients, based on the total weight
of the composition.
The dosage unit form of the pharmaceutical composition can be
selected from a variety of forms according to the intended therapy.
Examples of dosage forms include tablets, pills, granules,
capsules, troches and like solid preparations; medical powders (or
powder preparations) for internal use, medical powders for external
use, powders and like powder preparations; solutions, suspensions,
emulsions, syrups, lotions, aerosols, infusions, decoctions and
like fluid preparations; ointments and like cream preparations; and
cataplasms. The pharmaceutical preparation of the invention can be
produced by conventional processes according to the intended form
of preparation.
The method of administration of the pharmaceutical preparation is
not particularly limited. The preparation may be administered, for
example, orally or transdermally, according to the form of the
preparation, the age, sex and other characteristics of the patient,
the severity of the disease, and other factors. The dosage is
preferably such that the adult daily intake of vegetables per kg of
body weight is about 0.5 to 15 g, preferably about 1 to 10 g, more
preferably about 2 to 6 g, calculated as raw vegetables. The
pharmaceutical composition can be administered once per day or
divided into several doses.
When the composition of the invention is a composition for oral
cavity use, additives commonly used in compositions for oral cavity
use may be incorporated as long as they do not impair the effects
of the invention. Examples of usable additives include excipients,
sweeteners, thickeners, vitamins, colorants and flavoring/aromatic
agents. The amount of additives used is not particularly limited
and can be suitably selected according to the kind(s) of
additive(s), form of the composition, etc.
The form of the composition for oral cavity use of the invention is
not particularly limited. Examples thereof include dentifrices,
mouth washes, troches, and oral pastes. Such compositions for oral
cavity use can be prepared by conventional production methods
according to the intended form of the composition.
When the composition for oral cavity use is in the form of a
liquid, the composition may comprise about 0.01 to 20 wt. % of
ingredients other than vegetables, based on the total weight of the
composition. When the composition is in the form of a solid or
semi-solid form, the composition may comprise about 0.01 to 50 wt.
% of non-vegetable ingredients, based on the total weight of the
composition.
The composition for oral cavity use of the invention can be used
according to standard methods depending on the form of the
composition.
The amount of the composition for oral cavity use of the invention
is not particularly limited and can be suitably determined
according to the form of the composition, the age, body weight and
sex of the person taking the composition, purpose of use, and other
factors. The composition can be used in such an amount that adult
daily intake of green-yellow vegetables and light-colored
vegetables per kg body weight is about 0.5 to 15 g, preferably
about 1 to 10 g, and more preferably about 2 to 6 g, calculated as
raw vegetables, and it can be taken once per day or divided into 2
to 4 doses.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a diagram showing the changes in blood TBARS levels in
Test Example 1.
FIG. 2 is a diagram showing the changes in blood vitamin E levels
in Test Example 1.
FIG. 3 is a diagram showing the changes in blood TRAP levels in
Test Example 2.
BEST MODE FOR CARRYING OUT THE INVENTION
The present invention is described below in more detail with
reference to Examples. The invention, however, is not limited
thereto.
EXAMPLE 1
The ingredients shown below in Table 1 were mixed to prepare a
vegetable juice (160 g per can).
TABLE-US-00001 TABLE 1 Component (wt. %) Broccoli puree 10 Celery
juice 15 Lettuce juice 15 Cabbage juice 20 Spinach juice 10 Parsley
juice 5 Komatsuna 1 Japanese radish leaves 1 Water balance Total
100
The green-yellow vegetable:light-colored vegetable ratio,
calculated as raw vegetables, was 25.5:45.
TEST EXAMPLE 1
Fourteen adult males with type 2 diabetes were instructed to drink
one can (160 g) of the vegetable juice obtained in Example 1 before
each meal (3 cans per day) for 2 weeks.
The blood TBARS levels and blood vitamin E levels were measured
before and after drinking. The TBARS levels were determined
according to the TBA method (Thiobarbituric Acid Method, Kunio
Yagi, Vitamin 49, 403-405, 1975). The vitamin E levels were
determined according to the fluorescence method (Koichi Abe et al.,
Nutrition and Food 28, 277-280, 1975). FIGS. 1 and 2 show the
results.
The results show that the blood TBARS levels were reduced by
drinking the vegetable juice, i.e., food of the invention (a
significant difference was observed). Diabetic patients drank the
vegetable juice in this test. Therefore, the results clearly show
that drinking the vegetable juice of the invention has the effect
of reducing TBARS levels of diabetic patients (persons with high
blood sugar). The results also show that blood vitamin E levels can
be increased by drinking the vegetable juice of the invention (a
significant difference was observed). Diabetic patients drank the
vegetable juice in this test. Therefore, the results clearly show
that drinking the vegetable juice of the invention has the effect
of increasing vitamin E levels of diabetic patients (persons with
high blood sugar).
TEST EXAMPLE 2
In a manner similar to Test Example 1, fourteen adult males with
type 2 diabetes were instructed to drink one can (160 g) of the
vegetable juice obtained in Example 1 before each meal (3 cans per
day) for 2 weeks. The blood TRAP levels were measured before and
after drinking. The TRAP levels were measured using an absorption
meter according to the manual method with reference to the
Rice-Evans method (Rice-Evans C, et al.: Total antioxidant Status
in plasma and body fluids, Methods in Enzymology, 234, 279-293,
1994).
The following substances (1) to (4) were placed in a 1 ml
absorption meter cuvette and mixed. Trolox
(6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid), which is
known to have potent antioxidant activity, was used as a positive
control. (1) 25 .mu.l of a blood serum sample obtained from each
subject or 25 .mu.l of 400 .mu.M trolox
(6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) (2) 36
.mu.l of metmyoglobin (3) 300 .mu.l of 500 .mu.M ABTS
(2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid), diammonium
salt) (4) 472 .mu.l of 0.1 mM DTPA (dietylenetriamine pentaacetic
acid)-containing PBS buffer solution
Subsequently, 167 .mu.l of 450 .mu.M H.sub.2O.sub.2 was added and
absorbance was measured over time (25.degree. C., 734 nm). The time
(min.) required from the H.sub.2O.sub.2 addition to increase the
absorbance to 735 nm (time until oxidation of metmyoglobin starts)
was calculated. The calculated time was substituted in the
following formula to calculate the retention activity (TRAP) of the
blood serum sample.
Retention activity of blood serum sample (.mu.M)=(400 .mu.M * time
required for the sample (min.)/time required for Trolox (min.))
FIG. 3 shows the retention activity of each blood serum sample. As
shown in FIG. 3, the TRAP levels increased after drinking the
vegetable juice for 2 weeks, which indicates that antioxidant
activity in the subjects was enhanced by drinking the vegetable
juice. The correlation of vitamin E levels and TRAP levels for each
patient was calculated using Spearman's formula. The result was
R=0.165, which suggests that not only the increase of vitamin E
levels but also other factors are involved in the elevation of TRAP
levels.
FOOD EXAMPLES
The components shown in Tables 2 and 3 below were mixed to prepare
vegetable juices (160 g per can).
TABLE-US-00002 TABLE 2 Food Food Food Food Food Example 1 Example 2
Example 3 Example 4 Example 5 Component (wt. %) (wt. %) (wt. %)
(wt. %) (wt. %) Broccoli puree 20 15 10 20 15 Celery juice 10 15 15
10 15 Lettuce juice 15 10 15 15 10 Cabbage juice 15 20 20 15 20
Spinach juice 10 5 10 10 5 Parsley juice 5 10 5 5 10 komatsuna 1 2
1 1 2 Japanese radish leaves 1 2 1 1 2 Tea polyphenols 0.05 -- --
-- -- Bilberry extract -- 0.1 -- -- -- Astaxanthin -- -- 0.05 -- --
Coenzyme Q10 -- -- -- 0.05 -- Tocotrienol -- -- -- -- 0.1 Water
Balance Balance Balance Balance Balance Total 100 100 100 100
100
TABLE-US-00003 TABLE 3 Food Food Food Food Food Example 6 Example 7
Example 8 Example 9 Example 10 Component (wt. %) (wt. %) (wt. %)
(wt. %) (wt. %) Broccoli puree 10 15 10 20 15 Celery juice 15 15 15
10 15 Lettuce juice 15 10 15 15 10 Cabbage juice 20 20 20 15 20
Spinach juice 10 5 10 10 5 Parsley juice 5 10 5 5 10 Komatsuna 1 2
1 1 2 Japanese radish leaves 1 2 1 1 2 Pycnogenol 0.05 -- -- -- 0.1
Grape seed extract -- 0.1 -- 0.05 -- methyl hesperidin -- -- 0.2 --
-- Tea polyphenols -- -- -- 0.05 -- Coenzyme Q10 -- -- -- -- 0.05
Water Balance Balance Balance Balance Balance Total 100 100 100 100
100
* * * * *
References